I found this recipe in the weekend edition of the Wall St. Journal as good “noshing” food for New Year’s and had to give it a try, with a few minor changes.
It comes from chef Michael Symon of the Parea Greek restaurant in New York and Lola & Lolita Bistro in Cleveland. The meatballs are quite tasty and work well dipped in a little yogurt.
Greek Meatballs Recipe
Meatballs can also be cooked ahead, refrigerated and reheated in the microwave on high for 2 minutes.
Ingredients:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 jalapeño, seeded and minced
- 1 large shallot, minced
- 1 pound ground lamb
- 4 ounces salt pork or bacon, ground or finely minced
- Zest of 1 orange
- 2 tablespoons chopped mint
- Freshly ground black pepper
- Greek yogurt for dipping
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